Thai Butternut Squash Soup w/ Thai Curry Meatballs over Cauliflower Rice

We like this served over cauliflower rice (from Trader Joe's) and with Thai Curry Meatballs.  I usually put the rice in a bowl, add the meatballs and ladle the soup over it all.  This can be made Whole 30 compliant.  So good and even the hubs likes it.

Ingredients:
3 Tbsp. olive oil
1 onion, diced
1/4 cup red curry paste
1/4 tsp red pepper flakes
1 Tbsp, fresh grated ginger root
8 cloves garlic, pressed
3 cups uncooked butternut squash, peeled, cut into 1" cubes (buy pre-cut and bagged in produce)
1 large sweet potato, peeled, cut in 1" cubes
3 medium carrots, peeled, diced
4 cups vegetable stock
1 tsp. salt
1/2 tsp. pepper
14 oz. can coconut milk
1 Tbsp. dried basil

Garnish:
1 cup roasted almonds (or peanuts if not Whole 30)
fresh squeezed lime juice
cilantro

Instructions:
1.  Add olive oil to a large soup pot over medium heat.  once oil is hot, add onions and saute until tender, about 3-5 minutes.  Add red curry paste, red pepper flakes, ginger and garlic.  Stir and saute for 2-3 minutes.  Add squash, sweet potatoes, carrots and vegetable stock.  Season with salt and pepper.  Bring to a boil, cover and reduce heat to medium.  Simmer for 15-20 minutes or until vegetable are soft.

2.  Remove from heat.  Get out a second pot (large enough to hold soup).  Spoon half the vegetable mixture into a blender and puree until smooth.  Transfer to the clean pot.  Repeat with the remaining vegetable mixture.

3.  Stir in coconut milk and basil to the soup and cook until warmed through.  Serve garnished with lime juice, cilantro and roasted peanuts or almonds.

THAI CURRY MEATBALLS

Ingredients:
1 large egg
3/4 cup rolled oats
3 Tbsp. milk
1 pound lean ground turkey
1/2 Tbsp. minced ginger root
1/2 Tbsp. red curry paste
1/2 tsp sugar
1/4 cup chopped cilantro
1/2 tsp salt
1 large garlic clove, pressed
1-1/2 green onions finely chopped
1 Tbsp cooking oil

Instructions:
In a large bowl, combing the eggs, oats and milk.  Let mixture stand for 5-10 minutes.  Add ground turkey, ginger, curry paste, sugar, cilantro, salt, garlic and green onions.  Mix to combine.  Shape into small meatballs (smaller than a golf ball).  In a large skillet, heat oil over medium high heat.  Brown in batches so you don't crowd the pan.  Cook for 2-3 minutes, turning to brown evenly.  You may either finish cooking all the way through in the skillet, bake to finish or you can add them to your soup and simmer for about 10 minutes to finish cooking all the way.  (I find it easiest to just add them to the soup to finish cooking).